Eggs Sardou is a Louisiana Creole cuisine dish made with poached eggs, artichoke bottoms, creamed spinach and Hollandaise sauce. It is on the menu of many Creole restaurants in New Orleans, including Antoine's, where eggs Sardou was invented, and Brennan's. Eggs Sardou is named for Victorien Sardou, a famous French dramatist of the 19th century, who was a guest in New Orleans when the dish was invented.
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“One of our defects as a nation is a tendency to use what have been called “weasel words.” When a weasel sucks eggs the meat is sucked out of the egg. If you use a “weasel word” after another there is nothing left of the other.”
—Theodore Roosevelt (1858–1919)